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Use a pressure pan and fry the finely chopped onions in the oil. Add the whole spices (I personally use a lot of spices as they help to keep your respiratory tract healthy, as well as give a wonderful aroma to any meat you may cook). When the onions are lightly golden add the ginger/garlic and the chicken with salt. Saute the chicken for a good 15/20 minutes adding the dry spices starting with the turmeric, coriander powder and red chilli powder. Always keep a few minute gap between each addition to allow the individual flavours to mature, Then add the tomato and allow it to soften. You may add an additional roughtly chopped onion with the tomato. This gives you a slightly thicker gravy. Add as much water as required. Add the peas, close the lid and cook for about 10 / 15 minutes.